Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

For those of you who are
dedicated followers of my blog....I think there may be a few of you out there
somewhere ;-)You will have seen a sneak
preview in this weeks Mantra for Monday.

I true crazy style I have
signed myself up for a challenge, a challenge that actually brings me out in a
cold sweat of panic just thinking about it...though I am now getting used to
that feeling.

This blog began back in
2011 at a time when my life and perception of the world around me was changing,
I was changing and since that time I have not stopped. This is simply the next
chapter...pushing that little bit harder and testing my limits both physically
and mentally. Off the back of my Lent Challenge is needed a kickstart and in response
I have signed up to Tough Mudder, taking place south of London on Saturday June
8th...just 8 weeks away.

‘Fit foods’ will take
priority in the run up to the challenge and so I will be busy usingthis Fit Food collection of recipes in
coming weeks... but always one to add to a collection here is another offering
for you today.

I rarely supplement
protein but if I do it’s typically hemp as the cleanest whole food form of protein powder. This
is a spin off from my Green Smoothie Cheesecakeand coconut cream discoveries.
It makes great dessert like snack or semi-freeze for a soft serve or cheesecake
option...choices choices! The texture is mousse like with the soft grain from the hemp and coconut flour giving a great texture- it's not smooth and silky but has a soft light grain and almost bubbly bite (difficult to describe).I originally made a single serve mini portion (it's intense so you don't need a large serving), but as that worked out so well I increased the ingredients and tweaked things ever so slightly to make 6 portions that I have piped into mini muffin cases and frozen. Simply pop one out and allow to defrost just a little when you are in need of a boost!

Chances are you’ll be
seeing some more ‘fit food’ recipes around here...

up to 1/2 cup non-dairy milk or choice (use more of less depending on desired consistency and whether or not you used frozen banana)

Method:

Blend all ingredients together until very smooth. Spoon or pipe the mixture into mini muffin cases (I piped it for purely for aesthetics!) Freeze for 30 minutes
or so if you prefer a soft serve consistency, or freeze longer if planning on keeping for a few weeks. Serve at room temp or chilled and topped with extra fruit, nuts, chia seeds or trail mix
if desired.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.